Rosy Beet Risotto
Delight your senses with the stunningly vibrant and creamy Rosy Beet Risotto, a gourmet twist on a classic comfort dish. This recipe combines the earthy sweetness of roasted beets with the velvety texture of Arborio rice, creating a vibrant pink hue that's as beautiful as it is delicious. Perfectly balanced with the richness of Parmesan cheese, the aromatic notes of thyme, and a touch of bright citrus from lemon zest, each bite is bursting with flavor. A splash of dry white wine adds depth, while the freshly roasted beets infuse both color and subtle sweetness. Ideal for an elegant dinner or a cozy night in, this risotto not only delivers on taste but also makes for an eye-catching centerpiece. Serve warm with an extra sprinkle of Parmesan and thyme for a truly indulgent experience.
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Recipe Information
Ingredients
- 2 medium Fresh beets
- 1.5 cups Arborio rice
- 4 cups Vegetable broth
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 small Shallot
- 2 Garlic cloves
- 0.5 cups Dry white wine
- 0.5 cups Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
- 2 cups Water
Instructions
Preheat the oven to 400°F (200°C). Wrap the beets individually in aluminum foil and roast them for 40–50 minutes or until fork-tender. Once cool, peel and dice the beets into small cubes. Set aside.
In a medium saucepan, combine the vegetable broth and water, and bring to a simmer. Keep warm over low heat.
Finely mince the shallots and garlic. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat.
Add the minced shallots and garlic to the skillet. Sauté for 2–3 minutes, stirring frequently, until they are soft and fragrant.
Stir in the Arborio rice and toast it for 1–2 minutes, ensuring it's well coated in the butter and oil.
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Begin adding the warm broth mixture, one ladleful at a time, to the rice. Stir regularly, allowing each addition of liquid to be mostly absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, which should take about 20 minutes.
Halfway through the cooking process, stir in the diced roasted beets. This will infuse the risotto with a beautiful rosy color.
Once the rice is cooked, stir in the remaining 2 tablespoons of butter, Parmesan cheese, thyme, salt, pepper, and lemon zest. Mix until the cheese is melted and the risotto is rich and creamy.
Taste and adjust seasoning as necessary. Serve immediately, garnished with additional Parmesan and fresh thyme if desired.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 40.3 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
